Malic Acid

Malic Acid is the primary acid found in fruits such as oranges, lemons, and pineapples. It adds liveliness to the wine and helps to bring forward the fruit flavors, while balancing acid content.

Typically used in wines that are naturally lacking in acid, this makes the wine taste flat. The preferred acid for fruit wines is acid blend unless otherwise stated in the recipe. Tartaric acid is preferred for grapes.

In addition to balancing the wine, the proper level of acidity helps establish a vigorous fermentation. Before you add any acid to a wine you should first check its acid levels with pH Strips or an Acid Test Kit.

DIRECTIONS: Dissolve the required amount of Malic Acid directly into the wine before the yeast is added. Titration readings taken with an Acid Test Kit should be about .55%-tartaric for a proper fermentation. Readings taken using pH Test Papers should be about 3.8 to 3.4.

One level teaspoon of Malic Acid will raise the acid content of on U.S. gallon by .15%-tartaric.Sometimes wines will not taste their best even when they are at their optimal level of acidity and may require a slight final acid adjustment to taste before bottling. This can depend on the wines character and your personal taste. To adjust, add pre-measured amounts of Malic Acid to taste in a sample of your wine. If you add too much to your sample blend it back into the batch and pull a new sample. Once the dosage is established add that dose to the entire batch.